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Established in 1935, Bunker Hill Cheese, or Heini’s, is a third-generation, family owned company. John (Hans) Dauwaulder trained as a master cheese-maker in Switzerland and came to the States in the 1920’s to display his Artisan talents in a growing cheese market. Through the years the Dauwalder family has partnered with local farmers to produce their cheese and that commitment remains strong. Today up to twelve tons of cheese can be made in a day: we make over 25 varieties of cheese averaging 50,000 pounds of cheese a week. You can use our artisan cheese for charcuterie boards, crackers, or even just enjoying alone.